Cinnamon-Fried Cornmeal Mush

 

4 C. water

1 tsp. salt

2 C. coarsely ground cornmeal about 3 T. unsalted butter

1 1/2 tsp. cinnamon maple syrup

 

Butter a large, shallow casserole, measuring either 8 by 12 inches or 9 by 13 inches. Heat the water in a large, heavy-bottomed pot. Add the salt. As the water heats, sprinkle in 1½ C. of the cornmeal, a little at a time, whisking all the while. When the mixture reaches a boil, switch to a wooden spoon. Reduce the heat to medium low and cook the mush, stirring continuously, for 15 minutes; the mixture will become quite thick. Stir in 1 T. of the butter until melted, then remove from the heat. Immediately scrape the mush into the prepared casserole and flatten the top as best as you can with a spatula. Cool to room temperature, cover, and refrigerate overnight. The next morning, stir the cinnamon into the remaining ½ C. cornmeal. Cut the chilled cornmeal mush into serving sized pieces; roughly 2 by 3 inches is a good size, but anywhere around there is fine. Melt about 2 T. of the butter in a cast-iron skillet over medium-low heat. Dredge the slices in the cinnamon mix, then fry them in the butter, without crowding, 3 to 4 minutes on each side. Serve hot, drizzled with maple syrup.